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Plant-Based Enhancement Solutions

The plant-based revolution is rapidly gaining momentum, and Ajinomoto’s premium products can help your company’s vegan and vegetarian products stand out. It all begins with taste.

MEAT
ALTERNATIVES

POULTRY
ALTERNATIVES

SEAFOOD
ALTERNATIVES

DAIRY
ALTERNATIVES

EGG
REPLACEMENT

VEGETABLE
ENHANCEMENT

FLAVOR

Umami & kokumi can improve the taste characteristics of your plant-based products. In foods, it imparts fullness and impacts taste as well as provides roundness and complexity of flavor.

Ajinomoto’s state of the art fermentation process delivers the highest quality ingredients available.

TEXTURE

Texture and mouthfeel are critical for standing out among competitors and mimicking meat qualities can be tough. Ajinomoto’s enzyme line was designed for the job!

We also have products to achieve desirable bonding structure. No matter what texture you’re trying to achieve, we have a solution.

Prepared for any project.

Partner with our experts to find the right ingredients to meet your specific needs. Our R&D team has the lab resources necessary to provide solutions for a wide variety of projects.

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CATEGORYBENEFITS
YEASTS &
YEAST EXTRACTS
These products have minimal label impact and can lower sodium, increase beefy, meat-like and roasted notes while enhancing umami and kokumi flavor.
VEGAN STOCKS
& CONCENTRATES
Slow simmered with pure ingredients and with attention to quality, these products deliver bold flavors while also being shelf stable.
ROASTED
SESAME OIL
Made from 100% virgin oil, our sesame oil is aromatic, delivers a richly complex flavor, and can be used in a variety of applications like entrees, snacks, and salad dressings.
TAMARI
SOY SAUCE
The original soy sauce made with 100% soy and no wheat, this gluten-free authentic Japanese sauce tastes richer, and more complex than regular soy sauce. Add it to soups, gravies, sauces and casseroles for full, multidimensional, well-balanced flavor.
ENZYMESThis enzyme preparation line improves texture for a meat-like experience as well as increases gel strength, viscosity, elasticity, and bonding.
MONOSODIUM
GLUTAMATE
MSG, the world’s first umami seasoning, delivers pure umami taste. It can also reduce the need for salt, lowering sodium up to 40% in savory applications.
NON-SODIUM
GLUTAMATES
These glutamates enhance mouthfeel and umami tastes to create a fuller, more enjoyable and expanded flavor profile while lowering sodium.
NUCLEOTIDESNucleotides are versatile, easy to use, and deliver intense umami taste. These benefits are enhanced when used in conjunction with glutamates.
AMINO
ACIDS
Food grade amino acids can enhance sweet, bitter, or umami tastes.
CORN
POWDER
This product delivers a fresh ‘just picked’ sweet corn flavor and provides a beautiful, bright yellow color.
MIRINA product of fermentation,, mirin is an excellent umami taste enhancer while also masking off-flavors common in seafood & meat.

SUSTAINABILITY


By 2050, the world’s population is predicted to increase by 35%, requiring innovative food solutions to feed a projected 9.6 billion people.1


TREND
DATA


Plant-based protein and meat alternatives projected to grow from $4.6 billion in 2018 to $85 billion in 2030.2


PROBLEM


Plant-based products often lack the desirable taste and texture of animal-based protein sources.


OUR SOLUTION


A one stop solution of excellent taste, texture, umami and kokumi in all plant-based protein applications.

REFERENCES

World population projected to reach 9.6 billion by 2050
Is mock meat the future of food?
Plant-based food retail sales grow 5x faster than total food sales for second consecutive year, with plant-based market now worth $5 billion